For as long as I have been contributing to this blog I have toyed with the idea of posting a recipe for spaghetti Bolognese. Long has it been a staple meal in our family and I am pretty sure that it is the first recipe Mum taught me to make many, many years ago. I am not sure what stopped me, perhaps it is the perception that it is a commodity dish, one which is whipped up in haste at the end of a long day and consumed without thought with the sole purpose of filling an army of empty tummies.
Bolognese is in fact a dish which demands generous measures of attention and love, a dish which certainly cannot be whipped up in haste, but instead must be cooked long and slow. Only this way can you ensure that your Bolognese sauce is rich in colour and flavour and has a depth to it which will perfectly compliment a bowl of al dente pasta and a healthy sprinkling of parmesan cheese.